Green Bean, Carrot and Fennel Polenta

Ingredients

• 1 big carrot, shredded in long strips
• 1 fennel bulb, chopped

• 1 (10 ounce) can green beans, chopped
• 1 1/2 teaspoons onions, diced
• 1/2 tablespoon olive oil
• black pepper, to taste
• 1/2 teaspoon turmeric
• 1/4 teaspoon thyme
• 1 teaspoon lime juice (1/2 a lime)
• 1/2 cup cornmeal polenta
• 1 1/2 cups boiling water
• 1/4 teaspoon salt

Directions

1. 1

   Shred the carrot with a grater and chop the fennel. Cook them together in olive oil at medium heat in a large saucepan.

2. 2

   While vegetables cook, boil water and salt in a medium pot and add polenta when water is boiling hard. Stir until it is thick and remove pot from heat. Pour into a small greased glass baking dish and spread evenly. Set aside somewhere warm for 10 minutes (or remainder of cooking time for vegetables).

3. 3

   When fennel and carrot begin to get tender, add onion, green beans, and spices (except for lime juice). Cook until tender (even lightly browned at the edges).

4. 4

   Add lime juice and remove from heat.

5. 5

   Spread vegetable mixture evenly over cornmeal and heat at 400 for 5-10 minutes, or serve both side by side. Enjoy!